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Light exclusion influence on grape anthocyanin.

Jungmin Lee1

  • 1United States Department of Agriculture (USDA), Agricultural Research Service (ARS), Horticultural Crops Research Unit (HCRU, Corvallis, OR) Worksite, Parma, ID 83660, USA.

Heliyon
|February 17, 2017
PubMed
Summary
This summary is machine-generated.

Grape anthocyanin accumulation was studied in light-excluded versus shaded clusters. While light exclusion didn't stop anthocyanin production, it altered concentrations of specific compounds, influenced by temperature and humidity changes.

Keywords:
Analytical chemistryFood science

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Area of Science:

  • Viticulture
  • Plant Physiology
  • Agricultural Science

Background:

  • Anthocyanins are key phenolic compounds in grapes, responsible for color and health benefits.
  • Grapevine fruit development and composition are influenced by environmental factors, including light exposure.

Purpose of the Study:

  • To investigate the impact of light exclusion on anthocyanin profiles in 'Merlot' grape clusters.
  • To compare anthocyanin concentrations and profiles between light-excluded and naturally shaded grape clusters.

Main Methods:

  • Grape clusters were enclosed in opaque polypropylene bags to exclude light during ripening.
  • Environmental parameters including temperature, vapor pressure deficit, and light intensity were continuously monitored.
  • Anthocyanin profiles and concentrations in berries from light-excluded and control-shaded clusters were analyzed.

Main Results:

  • All 15 'Merlot' grape anthocyanins were present in both light-excluded and control-shaded clusters.
  • Light-excluded clusters exhibited a lower overall anthocyanin concentration (98.1 mg/100 g) compared to control clusters (162.0 mg/100 g), though not statistically significant.
  • Nine individual anthocyanins showed altered concentrations, being significantly higher in control-shaded clusters.

Conclusions:

  • Light exclusion during ripening affects anthocyanin composition in 'Merlot' grapes.
  • Observed changes in anthocyanin profiles may be influenced by concurrent alterations in berry temperature and vapor pressure deficit, not solely by light absence.
  • Further research is needed to disentangle the specific effects of light versus micro-environmental changes on grape anthocyanin biosynthesis.